Description
These No-Bake Fudgy Chocolate Squares combine a crunchy cookie crust with a rich, creamy chocolate filling and a shiny chocolate glaze topped with flaky sea salt. Perfect for chocolate lovers, this easy recipe requires no baking, using simple ingredients and microwave melting for a quick yet decadent dessert.
Ingredients
Scale
Crust
- 1 (9-ounce; 255 g) package chocolate wafer cookies (about 72 cookies), such as Dewey’s, Oreos, or Goya Chocolate Maria Cookies
- 8 tablespoons unsalted butter (113 g; 1 stick), cut into 1 tablespoon pieces, divided
- 1 tablespoon granulated sugar (13 g)
- 1/4 teaspoon Diamond Crystal kosher salt (or 1/8 teaspoon table salt)
Chocolate Filling
- 2 cups chopped bittersweet chocolate (about 8 ounces; 226 g), 70% cacao, divided
- 4 tablespoons unsalted butter (56 g; 1/2 stick), divided
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons instant espresso powder
- 2 teaspoons vanilla extract
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon table salt)
Chocolate Glaze
- 1/2 cup chopped bittersweet chocolate (about 4 ounces; 114 g), remaining portion
- 4 tablespoons unsalted butter (56 g; 1/2 stick), remaining portion
To Garnish
- Flaky sea salt
- Cooking spray
- Parchment paper
Instructions
- Prepare Pan: Lightly spray an 8- by 8-inch baking pan with cooking spray. Line the bottom and sides with parchment paper, leaving a 2-inch overhang on two sides. Lightly spray the parchment paper with cooking spray; set aside.
- Make Crust: In a food processor, pulse the chocolate wafer cookies until finely ground, scraping down the sides as needed, about 15 pulses. In a small microwave-safe bowl, microwave 8 tablespoons (1 stick) of butter on high, stirring occasionally, until melted, about 1 minute. Stir melted butter, sugar, and 1/4 teaspoon salt into the ground cookies with a flexible spatula. Transfer this mixture to the prepared pan. Using a flat-bottomed drinking glass or measuring cup, firmly press the crumbs into a compact, even layer. Freeze uncovered until firm, about 15 minutes.
- Prepare Chocolate Filling: In a large microwave-safe bowl, combine 2 cups of chopped bittersweet chocolate and 4 tablespoons of butter. Microwave on high, stirring every 30 seconds, until melted and smooth, about 2 minutes. Stir in the sweetened condensed milk, instant espresso powder, vanilla extract, and remaining 1/2 teaspoon salt until fully incorporated. Pour this mixture over the chilled crust and use an offset spatula to spread it evenly. Refrigerate uncovered until set, about 1 hour.
- Make Chocolate Glaze: In a medium microwave-safe bowl, combine the remaining 1/2 cup chopped bittersweet chocolate and 4 tablespoons butter. Microwave on high, stirring occasionally, until melted and smooth, about 1 minute. Stir until fully combined. Pour the glaze over the chilled chocolate layer and spread evenly with an offset spatula. Refrigerate uncovered until set, about 30 minutes.
- Finish and Serve: Sprinkle flaky sea salt over the top for garnish. Lift the parchment paper overhang to remove the bars from the pan and transfer to a cutting board. Using a sharp knife, cut into 36 squares. For cleaner cuts, run the knife under warm water and dry it with a clean towel before each slice. Serve chilled.
Notes
- Oreo or similar chocolate wafer cookies can be purchased online or at specialty grocery stores.
- For a stronger coffee flavor, increase the instant espresso powder to 3 teaspoons.
- Use Diamond Crystal kosher salt for accurate seasoning; if using finer table salt, reduce quantity by half.
- For cleaner cuts, warm the knife between slices to prevent chocolate cracking.
- Store the squares refrigerated in an airtight container for up to 1 week.
- Freeze tightly wrapped for up to 1 month; thaw overnight in the refrigerator before serving.
Nutrition
- Serving Size: 1 square (about 30 g)
- Calories: 150 kcal
- Sugar: 15 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg
